One of our favorite and easiest dishes is the savory slow-cooked pot roast, and this is by far our best recipe! It can be used not only for pork, but for lamb & beef as well. Try this one out. You won’t be disappointed!
1 3-4lb. pork shoulder roast (also would work great for a fresh ham roast)
1 Tbsp. Olive oil
1/3 cup sweet Marsala wine
2 tsp. dried basil, crushed
1 tsp. garlic salt
4 medium potatoes, peeled and cut lengthwise into sixths
4 medium carrots, peeled, cut in half lengthwise, and halved crosswise
1 medium onion, cut into large wedges
2 tbsp. flour
1 Tbsp. cold water
- Preheat oven to 300 degrees F. In a 6-8 quart Dutch oven brown meat on both sides in hot oil. In a small bowl stir together Marsala wine, 1/3 cup water, basil, garlic salt, and 1/2 teaspoon pepper; pour over meat. Cover and bake for 2 hours.
- Add potatoes, carrots, and onion to Dutch oven around meat. Cover and bake 1 hour longer, or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
- For gravy, add the flour to juices in dutch oven, add salt & pepper to taste, and whisk together. Cook over medium heat until thickened. Serve with meat and vegetables. Makes 8 servings